Ingredients:

2 Tbsp evoo

2 large leeks, quartered and thinly sliced, then washed

5 garlic cloves, minced

3/4 cup white wine

2 cups chicken stock (can substitute vegetable if vegan or vegetarian)

15 oz tomato sauce

2 tsp salt, divided use

1 jar of lucini rustic tomato basil sauce

rind of parmesan cheese (can omit for vegan)

1 Tbsp balsamic vinegar

1 lb of your favorite pasta

1/2 cup cooked pasta water

shredded parmesan cheese for topping if desired

Directions:

Add evoo to a large, heavy-bottomed sauce pan, and heat on medium high until oil is shimmering.

Turn heat down to medium-low and add leeks. Sauté leeks until they become melty.

Add garlic cloves and do a couple of stirs to combine, but not burn. Add wine, chicken stock, and 1 tsp of salt. Bring to a boil.

Add plain tomato sauce and return to boiling. Let boil for a few minutes, while stirring. Turn down to low and let simmer for about 45 minutes.

Add jar of lucini, balsamic, 1 tsp salt, and parmesan rind. Simmer for an additional 15 minutes.

Cook your choice of pasta according to package directions, saving 1/2 cup of the pasta water to add to the tomato sauce.

Add reserved water to sauce, allowing sauce to simmer and thicken an additional 10 minutes.

Add drained pasta directly to pan, and toss to coat with sauce.

Serve with shredded parmesan.